Description
Creamy, cheesy jalapeño popper-inspired chicken enchiladas baked to golden perfection. Perfect for cozy dinners or gatherings.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2–3 fresh jalapeños, finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 diced jalapeño (optional)
- 8–10 flour tortillas
- ½ cup shredded cheddar or Monterey Jack for topping
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, mix shredded chicken, cream cheese, cheddar cheese, Monterey Jack, diced jalapeños, garlic powder, onion powder, salt, and pepper until well combined.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until slightly golden. Gradually add chicken broth, whisking constantly. Cook for 3–4 minutes until thickened. Remove from heat and stir in sour cream and shredded cheddar cheese until smooth. Add diced jalapeño for extra spice, if desired.
- Place about ⅓ cup of the chicken mixture onto each tortilla and roll tightly. Arrange rolled tortillas seam-side down in the prepared baking dish.
- Pour the creamy sauce evenly over the enchiladas, ensuring each one is well-coated. Sprinkle remaining shredded cheese over the top.
- Bake uncovered for 20–25 minutes or until bubbly and golden. The cheese should be melted and slightly browned.
- Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro and serve hot.
Notes
[‘Warm tortillas slightly before filling to prevent tearing.’, ‘Adjust jalapeño quantity to control spice levels.’, ‘Make-ahead option: Assemble enchiladas up to a day in advance and bake when ready.’, ‘If sauce feels too thick, whisk in a splash of milk to loosen it.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 425
- Fat: 30
- Carbohydrates: 20
- Protein: 25
Keywords: enchiladas, jalapeño popper, chicken, creamy, cheesy, spicy, Mexican, comfort food